Middle Eastern Beef Zucchini Boats
with Tahini & Almond-Pepper Salad
Cooking time
25 minutes
Servings
2/4
Calories
320 /serving
The textures don’t stop, won’t stop unloading from these paleo zucchini boats. Middle Eastern cuisine is the inspiration, from the smooth lemon-tahini drizzle to the toasted almond and sweet pepper salad, spilling over a generous ground beef filling browned with garlicky sumac.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 1 Lemon
- 1 Sweet pepper
- 3 Heirloom zucchini
- 30ml Tahini
- 12g Beef demi-glace
- 25g Almonds
- 10g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, sumac, garlic)
Contains: Almonds • Mustard • Sesame
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
24 g
Saturated Fat
3 g
Sodium
890 mg
Total Carb
25 g
Sugars
11 g
Protein
9 g
Fibre
7 g
Preparation
Roast the zucchini boats
- Preheat the oven to 450°F.
- Halve the zucchini lengthwise; make a thin slice lengthwise on the bottoms to stabilize. Scoop out the flesh; roughly chop the flesh.
- On a lined sheet pan, toss the zucchini halves with a drizzle of oil and S&P.
- Arrange, hollow-sides up, and roast, 14 to 16 min., until softened.
Toast the almonds
- Meanwhile, heat a large, dry pan on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Make the filling
- In the same pan, heat a drizzle of oil on medium-high.
- Add the zucchini flesh and beef*; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the demi-glace, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until the beef is coated.
Make the almond-pepper salad
- Meanwhile, halve, core and small-dice the sweet pepper.
- Quarter the lemon.
- In a medium bowl, combine the sweet pepper, almonds, juice of ½ the lemon wedges, a drizzle of oil and S&P.
Make the tahini drizzle & serve
- In a small bowl, combine the tahini, juice from the remaining lemon wedges, 1 tbsp water (double for 4 portions) and S&P.
- Divide the zucchini boats between your plates.
- Stuff with the filling.
- Top with the almond-pepper salad.
- Spoon the tahini drizzle over. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
